Almond Flour Banana Muffins are soft, moist breakfast muffins made with ripe bananas, finely ground almond flour, warm cinnamon, and a small amount of maple syrup. They have a tender, slightly dense crumb and a naturally nutty flavor without using wheat flour.
The batter comes together in one bowl and makes 12 standard muffins. Because almond flour retains moisture, the muffins need to cool in the pan briefly before being transferred to a rack, where their structure will continue to set.
Recipe at a Glance
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Additional Time: 15 minutes
- Total Time: 52 minutes
- Yield: 12 muffins
- Difficulty: Easy
Why This Recipe Works
- Three ripe bananas provide moisture, sweetness, and enough body to support the almond flour.
- Eggs supply essential structure because almond flour does not contain gluten.
- Baking powder and baking soda work together to give the muffins lift without making the crumb overly airy or fragile.
- A small amount of oil keeps the muffins tender after refrigeration, when almond flour baked goods can otherwise become firm.
- Allowing the muffins to cool before serving gives the delicate crumb time to set and reduces crumbling.
Equipment Needed
- Standard 12-cup muffin pan
- Paper muffin liners
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Flexible spatula
- Large cookie scoop or 1/4-cup measuring cup
- Wire cooling rack
Ingredients You'll Need
- ️ ️ 3 medium very ripe bananas, about 1 1/2 cups (345 g) mashed
- ️ ️ 3 large eggs, at room temperature
- ️ ️ 1/4 cup (60 ml) pure maple syrup
- ️ ️ 1/4 cup (60 ml) avocado oil or melted and cooled coconut oil
- ️ ️ 1 teaspoon (5 ml) vanilla extract
- ️ ️ 2 1/2 cups (240 g) finely ground blanched almond flour
- ️ ️ 1 teaspoon baking powder
- ️ ️ 1/2 teaspoon baking soda
- ️ ️ 1 teaspoon ground cinnamon
- ️ ️ 1/4 teaspoon fine salt
- ️ ️ 1/2 cup (55 g) chopped walnuts or pecans, optional
How to Make Moist Almond Flour Banana Muffins
Prepare the Oven and Pan
Preheat the oven to 350°F (175°C). Line all 12 cups of a standard muffin pan with paper liners. Lightly grease the liners if they are not labeled nonstick, as almond flour muffins can cling to plain paper.
Mash the Bananas
Place the peeled bananas in a large mixing bowl and mash them with a fork until mostly smooth. A few small banana pieces are fine, but large chunks can create wet pockets in the baked muffins.
Combine the Wet Ingredients
Add the eggs, maple syrup, avocado oil, and vanilla extract to the mashed bananas. Whisk until the eggs are fully incorporated and the mixture looks smooth and evenly blended.
Mix the Dry Ingredients
In a medium bowl, whisk together the almond flour, baking powder, baking soda, cinnamon, and salt. Break up any compacted almond flour so the leavening is distributed evenly.
Make the Batter
Add the dry ingredients to the banana mixture. Fold with a flexible spatula until no dry patches remain. The batter should be thick, moist, and scoopable rather than pourable. If using chopped walnuts or pecans, fold them in now.
Fill the Muffin Cups
Divide the batter evenly among the 12 prepared muffin cups, filling each approximately three-quarters full. Smooth the tops lightly with the back of the scoop so tall peaks do not brown too quickly.
Bake the Muffins
Bake on the center rack for 20 to 24 minutes. The muffins are done when the tops are golden, the centers spring back lightly when touched, and a toothpick inserted in the center comes out clean or with a few moist crumbs. Wet batter on the toothpick means they need additional baking time.
Check for Even Browning
If the tops are browning quickly but the centers are still wet, loosely place a sheet of aluminum foil over the pan and continue baking for 2 to 3 minutes. Do not seal the foil around the pan.
Cool in the Pan
Place the muffin pan on a wire rack and let the muffins cool in the pan for 10 minutes. They will be delicate while hot, so removing them immediately can cause the sides or bottoms to break.
Finish Cooling
Transfer the muffins from the pan to the wire rack and cool for at least 5 more minutes before serving. The crumb will become firmer and easier to peel from the liners as the muffins cool.
Tips for Success
- Use finely ground blanched almond flour for a lighter, more cohesive crumb.
- Mix only until the dry ingredients disappear. Vigorous mixing can incorporate excess air and cause the muffins to rise quickly, then sink.
- Check the muffins near the lower end of the baking range. Dark metal pans can brown the bottoms faster than light-colored pans.
- Let the muffins cool before peeling away the liners. The crumb is softest and most fragile directly from the oven.
- Use fresh baking powder and baking soda. Old leavening can result in short, dense muffins.
Storage, Freezing, and Make-Ahead Instructions
Let the muffins cool completely before storing them. Keep them in an airtight container at room temperature for up to 2 days. Line the container with a dry paper towel to absorb excess moisture, and avoid sealing the muffins while they are still warm.
For longer storage, refrigerate the muffins in an airtight container for up to 5 days. Let a refrigerated muffin stand at room temperature for 15 to 20 minutes before serving, or warm it in the microwave for about 10 seconds.
To freeze, wrap each completely cooled muffin individually and place the wrapped muffins in a freezer-safe container or bag. Freeze for up to 2 months. Thaw overnight in the refrigerator or at room temperature for about 1 hour.
The muffins can be baked 1 day before serving. Preparing the fully mixed batter in advance is not recommended because the leavening begins reacting as soon as the wet and dry ingredients are combined.
FAQ
Can I make these muffins without maple syrup?
Yes. Honey can be substituted in the same quantity. Omitting the liquid sweetener entirely may make the muffins less sweet, slightly drier, and more prone to crumbling.
Why are my almond flour banana muffins soggy in the center?
The batter may contain too much banana, the muffins may be underbaked, or they may have been stored before cooling completely. Measure 1 1/2 cups (345 g) of mashed banana and bake until a toothpick no longer shows wet batter.
Can I add chocolate chips?
Yes. Fold up to 1/2 cup (85 g) of semisweet chocolate chips into the batter in place of, or along with, the optional nuts. Using both will make the muffins heavier and may slightly reduce their rise.
Can I use a mini muffin pan?
Yes. Fill lined mini muffin cups approximately three-quarters full and begin checking them after 11 minutes. They will generally need about 11 to 14 minutes at 350°F (175°C), depending on the pan.
Why did the muffins sink after baking?
They may have been removed before the centers were fully set, or the batter may have contained excess banana. Avoid opening the oven during the first 16 minutes and confirm doneness with a toothpick before removing the pan.
Moist Almond Flour Banana Muffins
Ingredients
Method
- Prepare the Oven and Pan: Preheat the oven to 350°F (175°C). Line all 12 cups of a standard muffin pan with paper liners. Lightly grease the liners if they are not labeled nonstick, as almond flour muffins can cling to plain paper.
- Mash the Bananas: Place the peeled bananas in a large mixing bowl and mash them with a fork until mostly smooth. A few small banana pieces are fine, but large chunks can create wet pockets in the baked muffins.
- Combine the Wet Ingredients: Add the eggs, maple syrup, avocado oil, and vanilla extract to the mashed bananas. Whisk until the eggs are fully incorporated and the mixture looks smooth and evenly blended.
- Mix the Dry Ingredients: In a medium bowl, whisk together the almond flour, baking powder, baking soda, cinnamon, and salt. Break up any compacted almond flour so the leavening is distributed evenly.
- Make the Batter: Add the dry ingredients to the banana mixture. Fold with a flexible spatula until no dry patches remain. The batter should be thick, moist, and scoopable rather than pourable. If using chopped walnuts or pecans, fold them in now.
- Fill the Muffin Cups: Divide the batter evenly among the 12 prepared muffin cups, filling each approximately three-quarters full. Smooth the tops lightly with the back of the scoop so tall peaks do not brown too quickly.
- Bake the Muffins: Bake on the center rack for 20 to 24 minutes. The muffins are done when the tops are golden, the centers spring back lightly when touched, and a toothpick inserted in the center comes out clean or with a few moist crumbs. Wet batter on the toothpick means they need additional baking time.
- Check for Even Browning: If the tops are browning quickly but the centers are still wet, loosely place a sheet of aluminum foil over the pan and continue baking for 2 to 3 minutes. Do not seal the foil around the pan.
- Cool in the Pan: Place the muffin pan on a wire rack and let the muffins cool in the pan for 10 minutes. They will be delicate while hot, so removing them immediately can cause the sides or bottoms to break.
- Finish Cooling: Transfer the muffins from the pan to the wire rack and cool for at least 5 more minutes before serving. The crumb will become firmer and easier to peel from the liners as the muffins cool.
